Best 2 Steamed Chicken And Coconut Shumai Dim Sum Recipes

Embark on a culinary adventure with steamed chicken and coconut shumai dim sum, an exquisite dish that tantalizes taste buds with its harmonious balance of flavors and textures. Perfectly steamed dumplings, filled with a succulent blend of tender chicken and the sweet creaminess of coconut, offer a delightful mouthful of savory goodness. Whether you're a seasoned dim sum enthusiast or new to this delectable cuisine, this article will guide you through the steps to create these delectable treats at home. Get ready to discover the secrets behind crafting the ideal filling, mastering the art of dumpling folding, and achieving that perfect steamed texture.

Check out the recipes below so you can choose the best recipe for yourself!

STEAMED CHICKEN AND COCONUT SHUMAI (DIM SUM)

Steamed Chicken and Coconut Shumai (Dim Sum) image

shumai are the open topped dumplings you see at dim sum. This is a unique filling for the normal beef, shrimp or pork shumai and yummy.

Provided by MarraMamba

Categories Lunch/Snacks

Time 1h

Yield 40 Dumplings

Number Of Ingredients 17

Ingredients

1 lb ground chicken
1/4 cup unsweetened coconut milk
1/4 cup coarsely shredded carrot
2 Thai chiles, minced
2 tablespoons chopped basil
2 tablespoons asian fish sauce
2 tablespoons sugar
2 teaspoons fresh lime juice
1 garlic clove, minced
1 large egg, beaten
1 small shallot, minced
1/2 teaspoon minced fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
40 wonton wrappers
green leaf lettuce leaf, for steaming
sriracha chili sauce, for serving

Steps:

In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.

CHICKEN DIM SUM STEAMED

Chicken Dim Sum Steamed image

Make and share this Chicken Dim Sum Steamed recipe from Food.com.

Provided by Girl from India

Categories Chicken

Time 1h30m

Yield 24 Dim sums, 24 serving(s)

Number Of Ingredients 17

Ingredients

2 cups flour (250 g)
3/4 cup hot water
salt
2 cups ground chicken (250 g)
2 tablespoons chopped spring onions (30 g)
1 onion, chopped (50 g)
1 teaspoon oyster sauce
3 -5 drops sesame oil
salt and pepper
1 tablespoon oil
2 ripe tomatoes (80 g)
1 fresh red chili pepper, chopped (5 g)
4 garlic cloves, chopped
1/2 teaspoon cumin powder
2 tablespoons coriander leaves, finely chopped
2 teaspoons lime juice
salt

Steps:

Make a stiff dough with the salt and very hot water and keep aside to rest for an hour.
Saute the onions in a little oil and add the rest of the filling ingredients.
Saute till the chicken is pinkish brown.
To prepare the coriander salsa: Blanch the tomatoes in boiling water, then peel and deseed.
Chop finely and mix with the chopped red chilli, garlic, cumin powder and coriander leaves.
Add lime juice and salt to taste.
To assemble: Divide the dough into 24 parts, and roll each portion into thin circles.
Place the chicken filling in the centre and shape the dimsum using your hands.
Bring all the sides together and shape it like a pouch.
This is how I do it.
I also shape them into squares and seal from the sides.
YOu can use your own methods or even use ready wonton skins for this recipe.
Steam for 10 to 15 minutes and serve hot with the coriander salsa.

Nutrition Facts : Calories 53.4, Fat 1.2, SaturatedFat 0.2, Sodium 39.4, Carbohydrate 9.4, Fiber 0.5, Sugar 0.6, Protein 1.3

Tips:

Make sure to use a bamboo steamer for best results.
To make sure the shumai are cooked through, steam them for 12-15 minutes.
If you don't have a steamer, you can use a colander placed over a pot of boiling water.
Serve the shumai with your favorite dipping sauce, such as soy sauce, chili sauce, or hoisin sauce.
If you're short on time, you can use store-bought wonton wrappers instead of making your own.
You can also use other fillings for your shumai, such as pork, shrimp, or vegetables.
Be careful not to overfill the wonton wrappers, or they will break apart during steaming.
To make sure the shumai are evenly cooked, arrange them in a single layer in the steamer.
If you're making a large batch of shumai, you can freeze them for later.

Conclusion:

Steamed chicken and coconut shumai are a delicious and easy-to-make dim sum dish. With a few simple ingredients and a little bit of time, you can enjoy these dumplings at home. Whether you're serving them as an appetizer or a main course, steamed chicken and coconut shumai are sure to be a hit.